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Pork with star anise (nibuta chashu)

Pork with star anise (nibuta chashu)

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Recipe Pork with star anise (nibuta chashu) from of 27-04-2018 [Updated on 27-08-2018]

The pork with star anise, or nibuta chashu, is a second Japanese dish. Nibuta, which means pork slowly boiled or braised, is prepared to serve it just like that, simply sliced ​​or as a filling for the ramen! The cooking times of this recipe are a bit long but it is really easy because all the ingredients (except the eggs) will be placed in a saucepan at the same time and cooked over a low flame.
I got the right preparation from a beautiful book that I gave myself after my trip to Japan, it's called "Tokyo, cult recipes " and is giving me lots of ideas on new recipes to try. I hope you like this Japanese vein too, because other recipes on the subject will follow, stay tuned!


How to make star anise pork (nibuta chasyu)

Cut the leek and ginger into three parts and prepare the star anise.
Put them in a large pot with the water and the meat. When choosing the cut of pork, I recommend that you prefer a fairly fatty piece such as bacon.

Then add the soy sauce, sake, oyster sauce and brown sugar.
Cook on a low flame.

As soon as it boils, put the lid on and continue cooking for 30 minutes.
After this time, remove the lid and continue for another 30 minutes.

Meanwhile, prepare the hard-boiled eggs by cooking them for 5 minutes from the boiling point (the eggs must not be completely hard-boiled inside, but the yolk must remain creamy) then shell them.

Then lift the meat and set it aside.
Reduce the sauce by half, continuing to cook, and then add the meat and eggs.
Turn off the heat, gently stir the ingredients and leave to flavor for a few minutes.

Then cut the meat into slices and the hard-boiled eggs in half.

Serve your star aniseed pork with the sauce and eggs.

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